Turmeric sweet potato dal


Serves 8

Cook your onions, ginger, cinnamon sticks and garlic on a low here till translucent, then add (putting up the heat) your cumin, crushed coriander seeds, chili and curry leaves and fry for a good 5 mins, stirring making sure not to burn.

Then add the turmeric, sweet potato, apricot and cook for a further five mins, followed but the tomato, coconut, stock and lentils.

Let that simmer for 45 mins.

Once cooked make up a tarka for the top- adding butter to a pan slowly cook, until golden, garlic, chilli and cumin seeds.

Add this sizzling to the top with fresh coriander leaves.

Very good served with a cucumber and mint raita


Shopping List

  • 2 Onions chopped
  • 1 inch Ginger, grated
  • 7 Garlics, sliced
  • 1 tbls Cumin seeds
  • 1 tbls Crushed coriander seeds
  • 3 whole birds eye chilies
  • Small bunch of curry leaves
  • Small bunch coriander stalks chopped
  • 2 cinnamon sticks
  • 2 tsb turmeric
  • Cubed sweet potato, two medium sized
  • Handful chopped up dried apricot
  • Two tins of tomato
  • Two tins of coconut milk
  • 200 ml stock (chicken or vegetable)
  • 2 mugs mixture of lentils, eg- black, orange, yellow- nice to have the mixture